Brussels sprouts, or mini cabbage, is a biennial vegetable that has been grown in Europe since the 16th century. Brussels sprouts are a great source of vitamins. It contains more vitamin C than an orange and has very few calories.
I don’t remember too many dishes with Brussels sprouts from my childhood. My mother did not use to have this vegetable in her garden before, it took some time for her to start growing it.
In fact, I had the most contact with Brussels sprouts while living in England. The English eat Brussels sprouts much more often than Poles, and not only during the Christmas season, when otherwise brussels sprouts are an inseparable element of practically every table.
It was in England that I tasted Brussels sprouts with chestnuts for the first time and it was during Christmas. An English friend of mine made a proper Christmas dinner and Brussels sprouts were a must on the menu.
He first cooked the Brussels sprouts, then lightly fried them and finally combined it with chestnuts. In this form, this vegetable works best as an addition to other dishes.
You don’t need to wait till Christmas to make Brussels sprouts with chestnuts, you can do them today.
Ingredients for Brussels sprouts with chestnuts.
- 300 g chestnuts
- 450 g frozen or fresh Brussels sprouts
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- a pinch of black pepper
- 50 ml water
How to make Brussels sprouts with chestnuts.
Cut a cross into the top of each chestnut and place them on a baking sheet. Bake for 40 minutes in an oven preheated to 200 degrees Celsius. After baking, cool, peel and cut into quite large pieces.
Lightly defrost the frozen Brussels sprouts (if you use frozen ones) and cut each in half. Put them in a pot and add water. Simmer covered over a low heat for 10 minutes. After that, remove the lid, increase the heat and evaporate the water.
Add olive oil, chestnuts, salt and pepper, then fry over high heat for 4-5 minutes. The Brussels sprouts should get slightly brown. Serve the dish as an addition.
Good to know when making Brussels sprouts with chestnuts.
In season, definitely go for fresh Brussels sprouts. Even in the off-season, if you find fresh ones, use those rather then the frozen ones. When I was making my dish, I was looking for fresh Brussels sprouts for quite a while at several stores. Unfortunately, with no success I needed to use frozen ones.
Brussels sprouts must not be simmered for too long. It will lose colour and become simply unpalatable.
Do you like dishes made from cabbage? If so, try our recipe for Warm red cabbage salad.